Tuna Salad Nicoise
Overview:
6 Servings
Prep: 15 min.
Total: 25 min.
Ingredients
- 2 (5-ounce) cans Clover Valley™ chunk light tuna in water, drained well
- 1 cup Birdseye™ frozen cut green beans, thawed and drained well
- 3/4 cup Clover Valley™ canned sliced potatoes, drained
- 1/2 cup Clover Valley™ pinto beans, rinsed and drained
- 1/2 cup Clover Valley™ diced tomatoes, rinsed and drained well
- 1/2 cup Clover Valley™ pitted black olives, drained well
- 3 Clover Valley™ eggs, hard-boiled, peeled and cut in half
Instructions
- On a serving platter, place tuna in center. Arrange green beans, potatoes, pinto beans, tomatoes, black olives, and eggs around tuna. Serve with vinaigrette dressing. (See below.)
Dress it Up: To make a vinaigrette dressing: in a bowl or jar, combine 1/4 cup olive oil, 2 tablespoons white vinegar, 1/2 teaspoon yellow mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon dried parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; whisk or shake until well blended.
Better-for-You Tip: When it comes to summer salads, don’t forget that canned beans, tuna, veggies, and hard boiled eggs are always a welcome addition. They add fiber, protein, and as you can see, lots of color to any table. And by making our own homemade dressing, eyou get not only a fresh taste, but a dressing that is better-for-you!
More Info
Nutrition based on 1/6th of platter & 1 tablespoon vinaigrette per serving:
Calories 241, Calories from Fat 141.0, Total Fat 16.0g, Saturated Fat 3.1g, Trans Fat 0.0g, Cholesterol 107.0mg, Sodium 445mg, Total Carbohydrate 11g, Dietary Fiber 3.3g, Sugars 1.4g, Protein 13g
